An old kamado, or wood-fired stove from Japan.rackett, rests in the backyard. Brackett uses it for cooking rice over a live fire for parties. Its quite a functional little thing, he says. The metal pots that sit over the kindling get extremely hot and can be used for frying tempura or simmering soup, says the chef. less

An old kamado, or wood-fired stove from Japan.rackett, rests in the backyard. Brackett uses it for cooking rice over a live fire for parties. Its quite a functional little thing, he says. The metal pots ... more

Photo: Aya Brackett, Special To The Chronicle

An old kamado, or wood-fired stove from Japan.rackett, rests in the... Photo-6653650.90563 - SFGate

Image 3 of 19

Umeboshi, Japanese pickled plums, in a crock in Sylvan Brackett's backyard culinary lab.

Umeboshi, Japanese pickled plums, in a crock in Sylvan Brackett's backyard culinary lab.

Photo: Aya Brackett, Special To The Chronicle

Umeboshi, Japanese pickled plums, in a crock in Sylvan... Photo-6653652.90563 - SFGate

Image 4 of 19

An old kamado, or wood-fired stove from Japan.rackett, rests in the backyard. Brackett uses it for cooking rice over a live fire for parties. Its quite a functional little thing, he says. The metal pots that sit over the kindling get extremely hot and can be used for frying tempura or simmering soup, says the chef. less

An old kamado, or wood-fired stove from Japan.rackett, rests in the backyard. Brackett uses it for cooking rice over a live fire for parties. Its quite a functional little thing, he says. The metal pots ... more

Photo: Aya Brackett, Special To The Chronicle

An old kamado, or wood-fired stove from Japan.rackett, rests in the... Photo-6653653.90563 - SFGate

Image 5 of 19

Taboola Gallery Frame Item-85307.90563 - SFGate

Image 6 of 19

Rice cooks in a pot on the kamado an old wood-fired stove that Brackett uses for live-fire cooking and parties.

Rice cooks in a pot on the kamado an old wood-fired stove that Brackett uses for live-fire cooking and parties.

Photo: Aya Brackett, Special To The Chronicle

Rice cooks in a pot on the kamado an old wood-fired stove that... Photo-6653654.90563 - SFGate

Image 7 of 19

A tawashi, or Japanese scrub brush, comes in handy for cleaning sturdy root vegetables such as turnips and carrots.

A tawashi, or Japanese scrub brush, comes in handy for cleaning sturdy root vegetables such as turnips and carrots.

Photo: Aya Brackett, Special To The Chronicle

A tawashi, or Japanese scrub brush, comes in handy for cleaning... Photo-6653655.90563 - SFGate

For cooking rice and simmered dishes on the stovetop, Brackett likes donabe, or covered clay pots. The lids have a hole for venting steam; to cook rice, which requires a sealed pot, he plugs the hole with a chopstick. less

For cooking rice and simmered dishes on the stovetop, Brackett likes donabe, or covered clay pots. The lids have a hole for venting steam; to cook rice, which requires a sealed pot, he plugs the hole with a ... more

Photo: Aya Brackett, Special To The Chronicle

For cooking rice and simmered dishes on the stovetop, Brackett... Photo-6653661.90563 - SFGate

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Taboola Gallery Frame Item-85307.90563 - SFGate

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To make traditional mochi (Japanese rice cakes), you need a mochi usu, or rice-pounding vessel. Brackett fabricated his handsome mochi usu laboriously by hand from a discarded acacia stump.

To make traditional mochi (Japanese rice cakes), you need a mochi usu, or rice-pounding vessel. Brackett fabricated his handsome mochi usu laboriously by hand from a discarded acacia stump.

Every chef needs a sharpening stone. Brackett prefers a water-based type to the oil-based stone that many Western chefs use. Oil stones are messier, says the chef, and wear down knives more quickly. He keeps his stone submerged in water in a lidded container. less

Every chef needs a sharpening stone. Brackett prefers a water-based type to the oil-based stone that many Western chefs use. Oil stones are messier, says the chef, and wear down knives more quickly. He keeps ... more